Your resignation is rejected. KCKO. 
Am I going to get kicked off this forum if I admit this?
Alecmcq
(Alec)
#42
Aimee
Serious question: you prefer real sugar to the artificial stuff?
Cheers
Alec
ladylyssa
(Aimee Moisa)
#43
In flavor, yes. I tried a stevia and erythratol and I canāt stand them. Sugar is the drug, sugar tastes like heaven. I canāt really taste just 1/2 a teaspoon in the coffee, the coffee is by no means sweet, but the sugar takes the edge off the bitterness that stevia and erythratol donāt.
I have a weird hypothesis that maybe molecules in the sugar bind to molecules in the coffee and it changes it somehow, not just diffusing in the coffee as a solution, but actually changing it so that it doesnāt taste so bad. If you put creamer in first and then add sugar the sugar doesnāt bind to the coffee the same way. This theory comes from the fact that if I add the sugar to the coffee before I add the creamer it tastes better than if I add the sugar after I add the creamer. In both cases, I added salt before either the sugar or the coffee because that helps a lot with the bitterness too. Iāve done this experiment several times and it always comes out the same. Sugar first = less bitter.
It could possibly be because the coffee isnāt hot after I put creamer in so the sugar doesnāt dissolve as readily as if it were going directly in hot coffee, so to test imy hypothesis best Iād have to let two cups off coffee cool down to room temp and then do the experiment. Maybe Iāll do this this weekend.
In theory, I know Iām basically ingesting 1/2 teaspoon of arsenic (what my family now calls carbs) every day. Iām slowly learning how to stop poisoning myself.
Alecmcq
(Alec)
#44
Youāve done so well cutting down to where you areā¦ as this is the reason you have it, I think you probably need to try to get to zero. Have you tried cream in your coffee instead or try other types of coffee. Not all coffees are bitter, I have found a few sources of coffee that are certainly not bitter. In fact, I canāt/wonāt drink bitter coffee.
Do you make it yourself or get it from a cafe?
ladylyssa
(Aimee Moisa)
#45
Hubby makes it. And I am going to eventually eliminate it completely, I just want to get used to 1/2 teaspoon per cup after 25+ years of 2 tablespoons per cup. I put 1/4 cup of heavy cream in the coffee already, Iām going to pare that down too as time goes on.
M_Graham_S
(Michelle)
#47
What brand of coffee are you drinking? Some coffees are more mild. I actually like coffee. Black. But I doctor it to BPC in order to get my fats in for the day.
DiMo
(Diane)
#49
Have you tried liquid sucralose? I donāt drink coffee, but thatās what my sister likes. Orders it off Amazon.
OldDoug
(Doug)
#50
Pretty stout stuff then, Aimee, can see why you want some sweetness in there. I like black coffee and have had some pretty horrendous stuff while still being glad of it, but the stronger it gets, the more temptation for additions here and there. A little cream, a little whipped-up sweetenerā¦
In Italy I got used to Italians popping into a coffee shop, ordering and pounding down espressos rapidly, then off they went. Thereās also a āCaffe Ristrettoā (ārestrictedā) made with only about half as much water as espresso, so itās super-strong. First time I had one of those, I kept it down but it was a near thing (I was trying not to shame myself in front of the locals).
Bellyman
(Brian)
#51
You sound like meā¦ I like a little coffee with my heavy whipping cream! 
Seriously, the HWC helps to mellow out the coffee a lot. But I still like a little taste of sweet in there.
If stevia and erythritol donāt work for you, have you tried any of the monk fruit sweeteners? Iām told theyāre quite tasty but I havenāt had a chance to taste them yet. Just curious. I know all of our tasters are a little bit different.
ladylyssa
(Aimee Moisa)
#52
Iāll hop over to TJās or Whole Foods tomorrow and pick something up.
atomicspacebunny
(Bunny)
#53
You can do white processed sugar on keto but that would be part of your carb allowance? But one or two teaspoons will not compromise getting into Ketosis or maintaining Ketosis.
Technically you could eat candy bars and donuts, and still get into Ketosis (if you know what your doing) as long as your eating fat and protein, not very nutritious or healthy thoughā¦lol
The main problem is people carelessly eat too much sugar!
If I were going to eat sugar cane it would be black strap molasses because it is full of vital nutrients!
Me, I try to stay away from it!
I prefer organic natural Stevia, actually better than sugar!
You can also eat regular bread on keto like Italian or French bread (least amount of carbs when thinly sliced) that they bake in the grocery store like Walmart, thatās what I did when I first started and it did not even put a dent in me becoming fat adapted. I know precisely what I am doing though!
Bellyman
(Brian)
#54
Wish I could do that hereā¦ itās one of the prices we pay for living out in the country. A trip to either Whole Foods or Trader Joeās would mean somewhere between 3 and 3.5 hours of driving. Itās one of the reasons we decided to give Amazon Prime a try. Not always the best prices but if it saves us a few trips like the above mentioned, I suppose it pays for itself.
Good luck! Hope you find something you like that will work well for you.
FWIW, as Bunny mentioned, Iām also a fan of blackstrap molasses! I donāt use much of it. I have one recipe for Chocolate Pecan Pie Muffins (AllDayIDreamAboutFood) that calls for an optional TBSP of molasses. I love the taste putting a TBSP of blackstrap molasses in there. Itās not really overly sweet but it adds a very rich flavor.
Why1504
(Hank)
#55
I have been a hard core coffee snob for 30 years.
Go buy a Starbucks Verismo machine and some Kenya, Ethiopian, and Columbian veresmio pods. IMO Kenya is best.
Only use filtered water. This is important.
Do 2 espresso pulls on one pod, 1 shot of hot water (middle button) for an americano. Add 2.5oz by weight of heavy cream.
The other path is to go with a Nepresso machine. I have used these but IMO they are a bit more complicated. They also tend to make a stronger cup of coffee.
FWIW, for 15 years I roasted my own green coffee beans and had a plumbed in espresso maker. I have moved on.
PaulL
(You've tried everything else; why not try bacon?)
#56
Check the label. I bought some āmonkfruitā recentlyāit was pure erythritol.
Bellyman
(Brian)
#57
Thatās because monkfruit is a lot like stevia, way, way, sweeter than youād want to use full strength.
Erythritol isnāt nearly as sweet as sugar but it has the bulk. So erythritol is often packaged with another super sweet thing, like stevia, or monkfruit.
An ingredients list on such a product would definitely have erythritol as the #1 ingredient. Itās like 99%+ of the bulk of the product. That other less than 1%, though, is incredibly sweet and just a pinch of it would likely be overwhelming.
There are a couple of reasons why manufacturers would package blends. First, it makes it easy to measure out since people are accustomed to using āxā amount of sugar. It makes it easy when itās 1:1. Second, there are uses for sweeteners that require more than just sweetness. Many times, baking requires the bulk of sugar in the recipe to make the texture come out right.
I know stevia is available without the erythritol, usually in products like SweetLeaf drops, Pyure liquid stevia, or similar. Iām not sure if monkfruit sweeteners are or not, I havenāt seen them.
All that said, definitely, read the ingredients list. And read all you can about the products youāre looking at.
Happy shopping!